My perspective on this is a bit odd. I’m speaking from my experience of simmering a whole chicken in a crockpot. If I’m hungry early on, I may blend a chicken b

My perspective on this is a bit odd. I’m speaking from my experience of simmering a whole chicken in a crockpot. If I’m hungry early on, I may blend a chicken breast, cooked ~4 hours, with water in a Nutribullet and drink it. Usually, I’d consume whole chicken parts mixed with the broth, cooked for 12+ hours. To me, the white meat cooked minimally tastes somewhat eggy. Cooked longer, and with other parts it has a richer flavor. By that time a lot of gelatin has been released, too. I am absolutely overlooking by your standards as I prefer it all stewed for about 16 hours! I don’t enjoy the broth cooked longer than 36 hours. Grilling and other methods of preparation would be totally different. I’m mainly speaking of soups.